You are here: Home » Recipes » Shrimp and Grits Shrimp and Grits Recipe by RelishKitchen Tested Yield 4 servings Prep 20 mins Cook 20 mins A Southern favorite that's ideal for brunch, lunch or supper, and great for entertaining. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail For the best texture, use stone-ground grits. Ingredients Grits:1 1/2 cups water1 1/2 cups 2 percent reduced-fat milk3/4 cup stone-ground grits3/4 cup shredded sharp Cheddar cheese3 tablespoons grated Parmigiano Reggiano cheese1/4 teaspoon salt Freshly ground black pepper1/8 teaspoon Tabasco sauceShrimp:6 bacon slices, chopped1 pound shrimp, peeled and deveined2 cups thickly sliced button mushroom1/2 cup beer or reduced sodium chicken broth1 cup chopped green onions1 clove garlic, minced1 tablespoon fresh lemon juice1/8 teaspoon Tabasco sauce Freshly ground black pepper2 tablespoons chopped fresh parsley Instructions To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.